Begin by husking and washing the corn. Removing the husk and silk will ensure that your corn is clean and ready for grilling. This step is crucial because fresh corn is the heart of your dip.
Next, place individual ears of corn on a sheet of foil. Drizzle them generously with olive oil. Then, sprinkle a pinch each of salt, pepper, garlic powder, and chili powder over the corn. This seasoning will elevate the natural sweetness of the corn.
Squeeze about a teaspoon of lime juice over each ear of corn. The acidity from the lime will balance the flavors beautifully. Give the corn a good rub with the oil and seasonings to ensure even coverage.
Wrap each ear of corn tightly in foil, ensuring it’s completely sealed. This will help to steam the corn while it grills, keeping it tender and juicy.
Now, rub the jalapeno with a little olive oil as well. This will help it char nicely on the grill. Set it aside for now.
Place the foiled corn and jalapeno on a grill preheated to high heat. Rotate the corn every 3 to 4 minutes. Keep an eye on it; the cooking time may vary if the corn is out of season or tougher.
Cook the jalapeno until it is charred and black all over. This adds a wonderful smoky flavor. Once done, remove it from the grill and place it in a small bowl covered with plastic wrap. Let it steam for 3 to 4 minutes.
After steaming, remove the jalapeno from the bowl. Carefully peel off the charred skin—using a paper towel can assist with this. Then, remove the seeds and dice the pepper into small pieces.
When the corn is cooked, take it off the grill and let it cool slightly before unwrapping the foil. The aroma will be heavenly!
To cut the kernels off the corn cob, stand the cob upright on one end. Using a sharp knife, slice downward to remove the kernels. This works best on a sheet pan with raised edges to catch any flying kernels.
In a medium-sized bowl, whisk together the mayonnaise, more lime juice, cilantro, cotija cheese, diced green onions, and the prepared jalapeno. This mixture will be the creamy sauce for your dip.
Finally, stir in the corn kernels, mixing everything until well combined. Top with additional cotija cheese and fresh cilantro for garnish. Serve with crisp tortilla chips for a delightful crunch.
